1 lb. Brussels sprouts
1 sweet red bell pepper, seeded and thinly sliced
1 med. onion, slivered
3 tbsp. butter
1 clove garlic, minced

Trim ends and discolored leaves from sprouts. Cut an "X" into each stem. Cook in 1-inch boiling, salted water until tender, about 10 minutes.

Cook pepper and onion in butter in frying pan over moderate heat, stirring frequently until onion is tender and slightly browned. Mix in garlic, cook 30 seconds longer. Drain sprouts well; combine with pepper mixture.